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Carrot And Sweet Potato Soup

recipe 20 min
Total 426 Kcal 21 g protein 86 g carbs 1 g fat

Ingredients for serving

  • 100 g Sweet potato, raw 1 x small, large, medium (100g)
  • 110 g Carrots, raw 1 x cup grated (110g)
  • 179 g Beans, white, mature seeds, .. 1 x cup (179g)
  • 0 g Salt, table 1 x dash (0.4g)
  • 6 g Spices, pepper, black 1 x tbsp, ground (6.9g)
  • 5 g Spices, ginger, ground 1 x tbsp (5.2g)
  • 5 g Lemon juice, raw 1 x wedge yields (5.9g)
  • 235 g SWANSON BROTH, Vegetable Broth 1 x cup (235g)
  • 3 g Parsley, fresh 1 x tbsp (3.8g)

Instructions

  • Peel and cut the sweet potatoes and carrots in small pieces.
  • In a deep pan, add white bean, vegetables, ginger and vegetable stock.
  • Boil and simmer until vegetables and beans are cooked properly.
  • Remove from the heat and let it cool.
  • Puree the cooked vegetables in the blender.
  • Add lemon juice salt and black pepper.
  • Reheat the soup and sprinkle fresh parsley, serve hot.

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